Skip to main content

Black Urid Dal Dosa - Mulu Ulundhu Dosa - Tirunelveli Special

Black urid dal dosa also called as mulu ulundhu dosa in Tirunelveli. This is a famous breakfast dish in Tirunelveli. This is an easy and healthy dosa with rice, black urid dal and fenugreek. We often prepare this dosa for weekend breakfast or dinner. The addition of black urid dal with its skin is what it makes it so special and unique. 
Black urid dal dosa also called as mulu ulundhu dosa in Tirunelveli. This is a famous breakfast dish in Tirunelveli. This is an easy and healthy dosa with rice, black urid dal and fenugreek. We often prepare this dosa for weekend breakfast or dinner. The addition of black urid dal with its skin is what it makes it so special and unique. Black urid dal contains a lot of nutritional value. In most of our food items we include black urid dal rather than the white variety. This black urid dal is also super easy to make with simple two step process. I use split black gram dal in this recipe, but you may also use the whole black gram dal. Many people have a doubt that if black split grams are ground along with the skin then how it will taste. It is very tasty if they are ground and fermented properly. The best accompaniment for this black urid dal dosa are onion garlic coconut thuvaiyal, ellu podi and powdered palm jaggery. Follow these simple step by step instructions for a super tasty and healthy dosa. For this dosa, it is important not to over grind the urid dal. If you over grind it with more water then the dosa will turn very thin and flat not fluffy. Make sure to grind the dal and rice in correct consistency. Now let us see how to prepare black urid dal dosa with step by step photos
Black urid dal contains a lot of nutritional value. In most of our food items we include black urid dal rather than the white variety. This black urid dal dosa is also super easy to make with simple two step process. I use split black gram dal in this recipe, but you may also use the whole black gram dal. Many people have a doubt that if black split  grams are ground along with the skin then how it will taste. It is very tasty if they are ground and fermented properly. The best accompaniment for this black urid dal dosa are onion garlic coconut thuvaiyal, ellu podi  and  powdered palm jaggery. 
Follow these simple step by step instructions for a super tasty and healthy dosa. For this dosa, it is important not to over grind the urid dal. If you over grind it with more water then the dosa will turn very thin and flat not fluffy. Make sure to grind the dal and rice in correct consistency. Now let us see how to prepare black urid dal dosa with step by step photos




How to prepare Black urid dal Dosa - Black Urid Dal Dosa recipe 

Print Friendly and PDF

Black urid dal dosa - This is an easy and healthy dosa with rice, black urid dal and fenugreek. The addition of black urid dal with its skin is what it makes it so special and unique.

Prep time : 1 hour
Grinding time : 40 minutes
Cook time : 20 minutes
Serves : 4
Category : breakfast
Author : Muthulakshmi Madhavakrishnan

Ingredients
  • 2 cups idly rice
  • 1 cup raw rice
  • 1/2 cup and a handful black urid dal
  • 2  tsp fenugreek
  • salt
  • gingely oil
Grinding Directions
  • Measure and add the idly rice and raw rice in a big vessel. Add 4 cups of water and soak it for 3 hours. After 3 hours, rinse it for 3 times.
  • Take black urid dal and fenugreek in a separate bowl and soak it for 1 hour. After 1 hour ,rinse them for 3 times. While rinsing some skins from black urid dal will be seperated. 
  • Start by grinding the urid dal first. Add it to grinder and sprinkle water. Grind it for 12 to 15 minutes. Then remove the urid dal batter from the drum in a mixing vessel.
  • Next, add the rice and grind it smoothly. Add water in regular intervals and then grind it. Scrape the sides and grind it.
  • Now transfer the rice batter to the urid dal batter. Add some water to grinder and rinse them and add it to the batter. Add the required salt and mix them well with your palm.
  • Close it with the lid and allow them to ferment for 12 hours. 

Cooking Directions
  • After 12 hours, mix the batter well with the ladle. 
  • Heat the dosa pan on medium heat. Now take a ladle full of batter and start from the centre and gently spread it in a circular motion. Add 2 tsp gingely oil around the dosa.
  • Use the spatula under the dosa and gently flip the dosa. Cook for 1 more minute and remove from the pan. 

Black urid dal dosa with step by step photos

Measure and add the idly rice and raw rice in a big vessel. Add 4 cups of water and soak it for 3 hours. After 3 hours, rinse it for 3 times. Drain the water completely. 


Take black urid dal and fenugreek in a separate bowl and soak it for 1 hour. After 1 hour, rinse them for 3 times. While rinsing some skins from black urid dal will be separated. (Do not soak more than 1 hour because all the skins will be separated while rinsing). 



Start by grinding the urid dal first. Add it to grinder and sprinkle water little by little. Grind it for 12 to 15 minutes.  

Then remove the urid dal batter from the drum in a big mixing vessel. (Do not add more water while grinding).


Next, add the rice and grind it smoothly. Add water in regular intervals and then grind it. Scrape the sides and grind it.


Now transfer the rice batter to the urid dal batter. Add some water to grinder and rinse them and add it to the batter. 


Add the required salt and mix them well with your palm.
Close it with the lid and allow them to ferment for 12 hours. 


After 12 hours, mix the batter well with the ladle. 

Heat the dosa pan on medium heat. Now take a ladle full of batter and start from the centre and gently spread it in a circular motion. Add 2 tsp gingely oil around the dosa.


Use the spatula under the dosa and gently flip the dosa. Cook for 1 more minute and remove from the pan. 


If you try this recipe for Black urid dal/Mulu ulunthu dosa send us your comments below and share the recipe for your friends and family.






Labels:

Comments

  1. Anonymous13 September 2023 at 06:13

    Can I use raw rice alone alongwith black urud dhal?

    ReplyDelete
    Replies
    1. Muthulakshmi Madhavakrishnan13 September 2023 at 18:22

      Oh yes.

      Delete
    2. Anonymous17 September 2023 at 21:05

      ,🙏will definitely try.

      Delete
    3. Muthulakshmi Madhavakrishnan18 September 2023 at 11:09

      Soak the dal and rice separately. First grind the dal until fluffy and then add the rice and grind. If you grind all the ingredients together the dosas will be little hard.

      Delete

Post a Comment

Popular posts from this blog

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers.  In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice.  Now let's see how to prepare this kootanchoru with step by step photos.   Here is a short video for Tirunelveli Kootanchoru
3 comments
Read more

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal  - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture.   Similar recipes Vazhaikkai Thuvattal -  Raw Banana (Plantain) Stir Fry   Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry  Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal  Brinjal (Egg Plant) Stir Fry -...
Post a Comment
Read more

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to  make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy.    Tips for the best Paneer masala Use fresh ...
1 comment
Read more

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen  You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice.  You can ...
1 comment
Read more

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.
Post a Comment
Read more

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi.  There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast.  Check out my other tiffin recipes here Idli ...
Post a Comment
Read more

Kadalai Curry - Kerala Style Kadala Curry For Puttu, Idiyappam and Aapam - Black Chickpeas Curry

Here is the recipe for delicious curry with black chick peas popularly known as kadala curry in Kerala. One of my favourite side dishes for aapam and puttu. I learnt the base recipe from my friend Reshmi from Kollam but I tweaked it a bit. This kadala curry is prepared with simple ingredients like onions, tomato, freshly ground masala powder and coconut milk. The coconut milk gives this dish a bit of sweetness and the curry powder brings the flavour. If you like curries with lots of flavor without using a long list of ingredients and cooking methods, this is definitely one for you. We add just four spices, fresh ginger, pepper powder, chilly powder, coriander powder plus the coconut milk. The curry powder makes it more interesting for this Kadala curry.  Similar recipes Kadala Curry  White Vegetable Kurma Kumbakonam Kadappa Mochai and Potato Sagu Green Peas Coconut Milk Curry  Here is the video link for Kadalai Curry Kadalai Curry - Kerala Style Kadala Curry Recipe Detail...
Post a Comment
Read more

Collection of Kuzhambu varieties for lunch

KUZHAMBU RECIPES, 20 KUZHAMBU RECIPES FOR LUNCH Kuzhambus are the foundation for a good lunch in South Indian cuisine. Although there are many rice varieties in South Indian cuisine, a bowl of rice and kuzhambu with any vegetable side dish makes our tummy happy. In this collection, I have shared many traditional Tirunelveli kuzhambu recipes. I have suggested authentic ingredients and spices in my kuzhambu recipes. If you find any spices are inconvenient, you may change according to your taste. Now let's see the collection of kuzhambu recipes here. Click on the pictures or the recipe here to view the recipe details with step by step instructions.   Collection of Kuzhambu varieties for lunch 1. Sodhi - Sodhi is one of Tirunelveli's traditional and popular kuzhambu.This kuzhambu is a special menu on the next day of marriage. A Tirunelveli wedding meal would not be complete without this Sodhi, potato poriyal and ginger chutney.  RECIPE HERE. 2. Pulikuz...
Post a Comment
Read more

Puli Curry Kuzhambu - Nagercoil Puli Curry - Kuzhambu Recipes - Nanjil Recipes

Puli curry is a popular Nanjil kuzhambu recipe made with coconut red chilly small onion paste cooked in tamarind extract with the vegetables. After my 30 varieties of Nanjil articles in Aval vikatan, I love Nanjil foods very much. When I want to try new Nanjil dishes, I usually whatsapp with Raji Tamilselvi athai from Nagercoil. She taught me Yellow pumpkin eriseri, Nanjil sambar, Kadala theeyal, Vendakka pachadi and many Nanjil dishes.  The way of expressing the recipe details inspired me to try more Nanjil recipes. For every recipe, she teaches me with the exact ingredients, measurements, final dish appearance and the cooking time also. This recipe is also from her.  Today I am sharing how to make an authentic Nanjil Puli curry recipe made with drumstick and brinjal.  These are the main ingredients needed for this Puli curry.  Vegetables - you can use a mix of vegetables like drumstick, brinjal, lady's finger, yam, yellow pumpkin, seppankizhangu (Colocasia) for th...
Post a Comment
Read more

Mixed Vegetable Rice with Dal - One Pot Protein Rich Rice Recipe - Modern Kootanchoru

Mixed vegetable rice with step by step photos and video. Quick one pot rice within 30 minutes. Apart from kootanchoru and thuvaram paruppu sadham we make this mixed vegetable rice for weekend lunch and family get togethers.  During our childhood days, my Karthi mama makes this rice for dinner and always one of our favourite rice dishes for our whole family. During his bachelor days in Delhi, they prepared this rice frequently with whatever vegetables available in their kitchen. Making of this vegetable  rice doesn't involve any grinding or soaking and bachelor's can easily cook this rice. When it comes to any rice with dals, it must be slightly mushy with soft texture. But I do not like mushy rice, so I have reduced the amount of water. You can change it according to your preference. Allow the rice to cook on medium heat for 10 to 15 minutes or pressure cook for 2 whistles. Cooking time may vary depending on the quality of the rice and the pressure cooker.  To make this h...
Post a Comment
Read more